Easy Slow Cooker Taco Soup

5 from 1 vote

Taco Tuesday takes on a twist with this super easy, comforting, flavorful taco soup! A perfect dinner on a busy weeknight that the whole family will love, and you will love how simple it is to throw together with less than 10 minutes of prep time!

Prep Time10

Cook Time4

Total Time4 10

Servings: servings

Author: Amy Rains

Ingredients

1 tbsp chili powder
3 tsp cumin
2 tsp smoked paprika
2 tsp ground coriander
1 tsp oregano
1 tsp chipotle chili pepper
1 tsp garlic powder
1 tsp salt
2 tbsp olive oil or avocado oil
1.5 lbs Organic Grass Fed Beef
1 bell pepper (any color) diced
1 large onion quartered
32 oz chicken broth
28 oz can whole tomatoes
16 oz Frozen riced cauliflower*
Fresh cilantro to garnish optional

Instructions

For the Slow Cooker:

Begin by heating up a large skillet pan to brown your beef. Cook over medium high heat for 5 minutes, or until beef is almost cooked through (a little pink is fine). Move beef to the slow cooker.
Mix together your taco seasoning in a small bowl, and add to beef. You can also use an envelope of pre-made taco seasoning.
Toss in onion, bell pepper, tomatoes, and riced cauliflower. Stir to coat the ingredients evenly.
Top with chicken broth.
Cook on low for about 4 hours or high 2-3 hours (varies by slow cooker).
You can remove the quartered onion, or enjoy it with the soup.
Serve hot with and garnish with cilantro (if using) and any of your favorite taco toppings.

For the Instant Pot:

Select the saute function on your Instant Pot and wait for it to be hot (should only take a few minutes).
Add oil to coat the bottom of the pot. Toss in grown beef with the onion. Saute for about 5 minutes (beef doesn't have to be cooked all the way through but should be close).
Toss in your seasonings (make sure to mix them together in a small bowl before hand)and coat the beef with seasoning. Hit cancel on your Instant Pot.
Add bell pepper, chicken broth, tomatoes, and riced cauliflower. Secure the lid. Select manual and cook on high pressure for 7 minutes. Use a quick release.
Serve hot with fresh cilantro. Garnish with any other toppings of choice.

Notes

*I have only used frozen riced cauliflower in this recipe, but fresh riced cauliflower can also work. For the slow cooker, I would wait to add until toward the end of cook time.

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